Perfect Baked Potatoes

A baked potato is a simple yet super-versatile dish. Delicious as a side, or wonderful as a meal, they are filling and a great source of vitamins. While you could throw any old potato in the oven, there are some do's and don'ts when it comes to baking potatoes. For my tips on perfecting the baked potato, read more.

The best baked potatoes are flaky and fluffy when served. Mature, baking russet potatoes are ideal for maximum flakiness.

Boiling and all-purpose potatoes require less baking time.

Never wrap the potatoes in foil. Too much moisture is retained, which will restrict fluffiness.

To remove moisture from potatoes, bake on a bed of rock salt.

Don't scrub the potatoes.

When microwaving potatoes, be sure to turn often so the skins don't get crispy or burn.

What a waste of energy, cooking a potato for three hours?
The only simple way to do this is in the microwave. Pierce the skin, wrap in paper kitchen towel and cook for about 4 mins on high, then turn and do the other side for 4 mins. If not done, repeat for 1 min on each side.
Then recycle your kitchen paper by using it to clean your windows with vinegar. Simple.

Apparently I'm a weirdo, I like my potato freshly baked, but with nothing on it.
I have no qualms with getting a potato, asking for it not to be cut, and walking around with it taking chomps and getting stared at like I am crazy.
I'm going to try my hand at baking sweet potatoes, and hope that they can be eaten the same way.

the 3 hour thing really does result in yummy potatoes! You have to remember to oil the outside of the potato, but you end up with very fluffy, flaky, almost nutty tasting flesh, and the skins are good and crispy. It's the only way I do potatoes any more, but then, I live by myself. It DOES require a bit more planning, but the results are worth it.

NO PLASTIC WRAP IN THE MICROWAVE!!! The chemicals have been known to leech out of the plastic and INTO your yummy potato.
I love me some taters. I actually eat a baked potato every day for lunch. If not for lunch then dinner. My favorite way to serve (I generally microwave for times sake...yes ideally low and slow makes them best and I HAVE heard of looooooong cook times) is:
Saute half a yellow onion and half a zucchini in PAM. Open and fluff your potato. Spritz a little butter spray, and sprinkle with a LITTLE horseradish cheddar, salt & pepper. Cover with ALL the veggies. You will be so full of potato-y goodness you won't know what to do with yourself. It's a whole meal's worth!

I have never heard of baking a potato for three hours, so that's new to me. I don't think I will be trying it though.
To hurry up the baking process, I stick potatoes (with fork holes of course) in the microwave for about four to seven minutes. It depends how big they are and how many I am making. Then I will stick them in the oven at 350 until soft, fluffy, and yummy.

wow. my friend and i JUST had a conversation about them and we basically do the opposite of these tips.
why wouldn't you scrub them?!!!! They are covered in DIRT. And the skin is the healthiest part so you have to eat it!
Also, I disagree with the aluminum foil moisture claim. They always come out perfect.
And seasoning the skin wasn't even mentioned!
Okay, Microwave:
Scrub your potato, cover it in olive oil, garlic powder, paprika, salt and pepper, stab it with a fork a couple times, wrap it in a paper towel and put it in the microwave for 7-10 minutes until soft
Okay, Microwave/Oven:
Scrub your potato, stab it with a fork, put it in the microwave about 5 minutes. While that is in there, take a piece of aluminum foil and put olive oil, paprika, garlic powder, salt and pepper on it. When the potato is out of the microwave, wrap it in the aluminum foil and put it in a toaster oven for a few more minutes.